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Wednesday, January 30, 2013

Chocolate Cake Soufflés (Bake-Along Part One)

I away remember the moment that I tasted my first soufflé at a Yarra Valley winery restaurant...

I didn't like eating the soufflé dessert at all. All because I didn't like its overpowering egg-y smell and mashy texture. To be fair, it wasn't the restaurant's fault. Being soufflé, I reckon this would be the typical kind of taste and texture that I should be expecting. As it was my first, I wasn't ready to accept the fact that a typical soufflé is like that.Since
then, I have no intention of baking or eating any soufflé. Now
knowing that I have to bake a soufflé with Joyce from Kitchen Flavours and Lena, from Frozen wings for our bake-along, I begin to gain interest in soufflé baking...

Accordingly to Wikipedia,
a soufflé is a lightly baked cake made with egg yolks and beaten egg
whites combined with various other ingredients. It can be served as a
savory dish or a dessert. The word soufflé is the past participle of the
French verb, souffler which means "to blow up" and this word is mainly
used to describe what happens to the combination of custard and egg
whites.

There are so many kinds of soufflé recipes everywhere. Some are savories. Some are the
classics ones being fruity or chocolaty. Some contain cream but some
don't. Some are in the form of cakes and interestingly being fallen soufflé cake. Even, the savories ones have lots of variations... Some are twice baked or even cooked in a form of soufflé omelette.

Having
so many soufflé recipes to choose... Seriously, which one is best one to
bake? I keep asking myself... Is this going to eggy? Mashy? Not sure... I was confused... Giving up? How about me eeni meeni mini moh? - LOL!

With all these deep crazy soufflé thinking, I have finally decided to bake two different soufflés. The part one of my soufflés baking (this post)is the dessert-kindand as always, I choose to bake with our favourite ingredient, chocolate! Part two (the next post) is the savoury-kind soufflés and so please stay tune for my next soufflés post within the next 10 days...Like my previous Crème Brûlée bake-along, I have to apologise that I sort of "cheated" again. I have chosen to bake a chocolate-cake-like soufflés because I know that it has lesser egg to other ingredients proportion and will be most unlikely to have any eggy smell or mashy taste. I felt safe baking this and know that nothing is going into waste... Man: What is this?Me: Chocolate soufflés.Man: You know that I don't like soufflés.Me: This is soufflé but doesn't taste like soufflé.Man: You are right! This is a moist chocolate cake! I can eat this.

Combine
chocolate and butter in a heatproof, microwave-safe bowl. Microwave,
uncovered, on MEDIUM-HIGH (70%) for 2 min, stirring every minute
with a metal spoon, until almost melted. Stir until smooth. Stir in
brown sugar. Set aside for 10 min to cool.

Beat
egg yolks with a fork to combine.Stir into chocolate mixture. Sift
flour and cocoa together over chocolate mixture. Stir to combine. Using
an electric mixer, beat egg whites until soft peaks form. Add caster
sugar, 1 tbsp at a time, beating until thick and glossy.

Add
1 tbsp egg white to chocolate mixture. Mix well. Using a large
metal spoon, gently fold in remaining egg white. Spoon mixture into
prepared dish. Bake for 35 min or until just firm to touch. Dust
with icing sugar.

Serve warm with cream.

Note: Using 2/5 of the recipe, I have baked 3 soufflés using well-greased ramekins (each is about 200 ml) and baked them at 160°C fan forced for 25 min.

Happy BakingPlease support me and like me at Facebook...

Please note that the linky tool for bake-along is no longer available.

Haha, I wish that I can help to finish your souffles(if you did bake the real souffles) but I like both, the cake & the real one. I also like to see the souffles rose high with a flat top like last night's Masterchef Professional!

Hi Zoe, like mel, i've never had souffle before :P but this sounds nice and manageable for me, hope to join you laides on this :) Btw, Singapore also has AMC, but prices are much higher, but its good to be able to see it for yourself. If you can swing by KL, then i can show them to you :)

after making mine, i know that i would prefer a not so mashy type too. I reduced the egg in my recipe too after hearing that you said some taste eggy..LOL at your conversation..a souffle but doesnt taste like souffle! i will enjoy eating that too!

Wow! Your cheated version looks really good & not eggy taste too! That is why I don like eating soufflé but it's better in savory version, I must say. Have you tried chill soufllé? It's easier & for sure more tastier !

Hi Zoe,Your choc cake souffles looks pretty good! I was undecided whether to bake a cakey one like yours, a savoury cheese souffles or the usual one. Since I have not eaten souffle before, and also running out of time, I decided to make the "usual" souffle. I'm glad I've tried! Haha, very interesting to see the souffles puffed up, such beauties! Desserts like this can only be taken one ramekin serving, more than that, it will be "jelak"! I had fun with this bake! There's one recipe I've read that says, "guarantee it will not fall", but cannot remember where I've seen that!! Getting old!Looking forward to your next Souffle!